Ingredients
Maple Cream
60 ml (¼ cup) cornstarch
30 ml (2 tablespoon) unbleached all-purpose flour
375 ml (1 ½ cups) maple syrup
500 ml (2 cups) whipping cream (35%)
2 eggs
60 ml (¼ cup) cold unsalted butter, cut into cubes
Chou Pastry
250 ml (1 cup) water
125 ml (½ cup) unsalted butter, cut into cubes
15 ml (1 tablespoon) sugar
2.5 ml (½ teaspoon) salt
250 ml (1 cup) unbleached all-purpose flour
4 eggs
30 ml (2 tablespoons) maple sugar
30 ml (2 tablespoons) ground almonds
30 ml (2 tablespoons) milk
Directions
Maple Cream
1. In a saucepan off the heat, combine the cornstarch and flour. Add the maple syrup, 250 ml (1 cup) of the cream and the eggs and stir with a whisk until smooth.
2. Bring to a boil while stirring and scraping the bottom of the pan. Simmer for 30 seconds. Pour into a bowl and add the butter. Stir until melted. Cover with plastic wrap directly on the maple cream.
3. Let cool and refrigerate for about 3 hours or until completely chilled.
Chou Pastry
4. With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
5. In a saucepan, bring the water, butter, sugar, and salt to a boil. Remove the saucepan from the heat. Add the flour all at once. Stir vigorously with a wooden spoon. Return the saucepan to the heat and continue stirring until the mixture forms a ball that cleans the sides of the pan, about 2 minutes.
6. Remove from the heat and add the eggs, one at a time, stirring well after each addition until smooth.
7. With a 30 ml (2 tablespoons) ice cream scoop or pastry bag fitted with a 2-cm (¾-inch) plain tip, shape about 20 balls on the baking sheet, spacing them evenly.
8. In a bowl, combine the maple sugar and ground almonds. Brush the balls with the milk and sprinkle generously with the maple sugar mixture.
9. Bake for 30 minutes or until the pastry is golden brown. Reduce the oven temperature to 110 °C (225 °F) and continue baking for about 20 minutes. Let cool completely. Cut the pastries in half horizontally. Remove some of the inside if the pastry is not completely dry.
Assembly
10. In a bowl, beat the remaining cream (250 ml / 1 cup) until it forms stiff peaks. With a whisk or spatula, fold the whipped cream into the cooled maple cream.
With a pastry bag or spoon, fill the pastries with the maple cream. Close. Refrigerate until ready to serve. Cream puffs are always best the same day.
Preparation time: 40 min
Total: 1 h 40 min
